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Notes about this book

Notes about Recipes in this book

I love this chicken noodle soup recipe. It's the perfect way to use our butchered farm chickens without using store broth and the homemade noodles are easy and delicious. I usually double the noodles and leave all the chicken meat in.

These are very good, but a major pain to prepare. I ended up rolling them in-between flour-covered wax paper sheets, and transferring them to the pan with a dough scraper. I think that the best way to make these is to have a couple of helpers minding two hot pans, while you roll each lefse and pass it on.

This is so easy and so delicious that I taught my boys to make this. First time I made it as written. Second time I threw in some sliced pears and drizzled maple syrup on top instead of honey butter. This is a very pure, eggy tasting pancake with lovely puffy crispy edges that my family loved!

The perfect potato salad! It takes a smidge longer to make with the boiled dressing, but the result is pure creamy perfection and not overly fatty tasting like you get with a predominantly mayo based dressing. The author was correct that it tastes great both warm or chilled and leftovers hold up really well in the fridge. I used English cucumbers instead of radishes because I thought it had enough crunch with the celery, and I didn't want to make it too spicy for the kids.

The buttermilk and long rising times give this bread some good complexity. Overall, this is a better than average whole grain bread, but doesn't approach the flavor of a slowly fermented, sourdough based recipe. It keeps very well, though, for 3-4 days. Baking time was shorter than indicated in the recipe.

Runzas are a weekend project and great crowd pleasers! These are the best rolling and shaping instructions I've seen. The instructions say to use 1/2 a cup of filling per runza. I'd say that 1/3 cup fits a little more cleanly. Make them, wrap them in foil, and take to a party. The filling as written is a little bland but can easily be punched up with a little more salt and spice.

This was a big hit. It is pretty much a standard coleslaw, but with bread and butter pickles. Delicious and genius. I did have a really fresh green cabbage, which I'm sure helped a lot to make it taste so good. The recipe didn't say, but I chose to cut my pickles to make smaller pieces that are better distributed throughout the dish.

Exquisite even without the final roll in granulated sugar. The first rise takes much longer than suggested in the recipe, though. Start to finish, the buns are ready to eat in about 5 hours. (The dough can also be refrigerated overnight and baked the following morning)

I liked the addition of roasted garlic to the Swiss chard. However, the garlic is added after the Swiss chard is cooked so it doesn't really have time to dissolve or meld with the Swiss chard. So you end up with pieces of roasted garlic instead of a roasted garlic flavored dish. I'm not really sure the honey added much of anything.

This was excellent! The honey roasted garlic added flavor, and the pine nuts added crunch. This is my new favorite Swiss chard recipe. (The only negative is the extra time it takes to roast the garlic.)

Publishers Text

Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.